Onion Tart with Anchovies
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g butter, cold
- 250 g flour
- 1 teaspoon salt
- 1 teaspoon vinegar
- 750 g onion (s) (veetable onions)
- 4 cloves garlic
- 0.5 ½ bunch thyme
- 5 tablespoon olive oil
- 200 ml white wine
- 75 g parmesan cheese
- 75 g crème fraîche
- 50 ml whipped cream
- 1 egg (s)
- 1 egg yolk
- 10 anchovy fillet (s), in oil
- Butter for the mold
- Water, ice cold
Print Recipe
Pin Recipe Instructions
- Grease a 28-inch tart pan. Cut the butter into small cubes. Mix the flour and salt in a bowl, spread the butter cubes on top. Mix 100 ml of ice-cold water with the vinegar and pour in. Knead the ingredients quickly by hand. Roll out the dough on a floured work surface into a circle of 32-33 cm, place in the mold and press lightly.
- Cut the edge off smoothly. Prick the bottom several times with a fork and place in the refrigerator for about 30 minutes.
- Peel the onions and garlic. Halve the onions lengthways. Cut both into thin slices. Strip the thyme leaves from the stems. Sauté everything in the olive oil over high heat until translucent, stirring constantly. Salt, pepper, pour in the wine and boil down uncovered until the liquid has evaporated, stirring occasionally.
- Preheat the oven to 225 ° C. Pre-bake the tart base in the oven on the second rack from the bottom for 15 minutes, then remove. Switch the temperature back to 175 ° C.
- In the meantime, coarsely grate the cheese. Mix the creme fraiche, whipped cream, egg and egg yolk with a little salt. Pat the anchovy fillets dry. Mix the onion mixture with the parmesan and spread on the tart base. Baste evenly with the egg cream. Place the anchovy fillets in a star shape on the tart. Bake on the second shelf from the bottom for 20-25 minutes.
- Serve lukewarm.
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